Sous vide

Sirloin steak

sous-vide-entrecote

This time a recipe from Pieter from our Facebook group . Sous vide entrecote and ribeye. Also share your recipe? Send it to customerservice@souvy.nl

Author Pieter (member of Souvy facebook group)
People 4
Temperature 54
Cooking time 2 hours 30 minutes
Prep time 10 minutes

Ingredients:

  • rib eye
  • sirloin steak
  • pepper
  • salty
  • thyme
  • olive oil
  • garlic

Preparation:

Sous vide entrecote & ribeye

Last Saturday I experimented with an entrecote and a rib-eye. Marinated for 2 days with pepper, salt, thyme, garlic and olive oil. Sous vide for 2.5 hours at 54 degrees and then torched with the torch. The result was really great. Next time I will lower the temperature by half a degree because it could have been a bit redder for me. But ultimately it was incredibly tender and tasty. Definitely worth repeating. Watch Pieter's video below!

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